Strawberry cake with creamy yogurt

Category: Confectionery
Strawberry cake with creamy yogurt

Ingredients

For biscuit dough:
Eggs 2 pcs
Sugar 50 g
Flour 60 g
Vanilla sugar 1 sachet
Will pinch
baking powder 1/4 tsp
For shortcrust pastry
Flour 120 g
Butter 60 g
Sugar 2 tbsp. l.
Yolk 1 PC
baking powder 1/4 tsp
Salt pinch
Vanilla sugar 1 sachet
For filling and decoration
bitter chocolate 50 g
Fresh or frozen strawberries 600 g
Sugar 125 g
Yogurt 350 g
Lemon juice 4 tbsp. l.
Gelatin 40 g
Almond petals 50 g
Whipping cream 400 ml
For jelly
Strawberry juice 3 tbsp. l
Jelly for cake 1 sachet
Sugar 2 tbsp. l.

Cooking method

  • For one split form 28 cm
  • Preheat the oven to 180C. For biscuit dough, beat eggs with 1 tbsp. l. cold water, sugar, vanilla sugar and salt. Mix baking powder with flour. Sift them over the egg mass and stir with a whisk. Smooth the biscuit dough in a shape so that it rises slightly at the edges. Bake for 20 - 25 minutes. Remove the dish from the oven. Turn the crust over onto a sheet of baking paper. Do not remove the bottom of the form. Allow the biscuit to cool.
  • Knead all the ingredients for the shortcrust pastry. Roll the dough into a ball, wrap in plastic and put in a cold place. Oil the bottom of the second mold. Roll out the dough to the size of the mold, distribute it over the bottom of the mold, prick with a fork. Bake for 12 - 15 minutes. Remove from oven, allow to cool on a wire rack and remove from the mold.
  • Melt the chocolate in a water bath and grease the shortbread with it, put a biscuit cake on top, gird the cakes around with a cake ring.
  • Mash half of the strawberries and rub through a sieve (break with a blender). Mix berry puree with sugar, yogurt and lemon juice.
  • Soak gelatin in cold water, let it swell, dissolve by placing a saucepan on low heat, mix with yoghurt and berry mass, let cool.
  • Beat the slices, mix with the yoghurt and berry mass. When the mass begins to thicken (I put it in the refrigerator for a few minutes to initiate the process), put it on a sponge cake, smooth it out. After a few minutes, spread the remaining strawberries on the strawberry cream (lay the frozen berries without defrosting).
  • Prepare jelly from 250 ml of water and berry juice, a bag of cake jelly and 2 tbsp. l. sugar, cool slightly and carefully put on the berries so that the warm jelly does not mix with the cream.
  • Refrigerate for at least 2 hours. I usually make this cake the day before and put it in the refrigerator overnight. When the cake has set well, remove the ring and decorate the sides of the cake with pre-toasted almond petals.
  • Bon Appetit!

Note

🔗

A very unusual combination of 2 layers of different density, sandwiched with bitter chocolate and not very sweet, but very aromatic creamy berry cream mousse.

Depending on the season, you can make this cake with fresh or frozen berries. Tinned peaches or pineapples are fine too.

The recipe is taken from the book "Homemade baked goods for every taste" by Reader's Digest

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Strawberry cake with creamy yogurt

poiuytrewq
What a beauty! I looked at the cake and ... it feels like it's almost summer outside. Where do these strawberries (fresh?) Come from in winter?
SchuMakher
poiuytrewq this is a frozen strawberry, the whole secret is to put it in without defrosting, then it thaws very slowly and does not settle, remains intact berries, and if you still go over the jelly on top, it will be an additional "support". fresh berries can not be poured with gelatin, only around
poiuytrewq
Quote: ShuMakher

poiuytrewq this is frozen strawberries, the whole secret is to put them without defrosting, then it thaws very slowly and does not settle, remains intact berries
Fig ... And I always thaw and the result is such a mess. True, I don’t fill it, so I’m afraid that when the berries do thaw, the juice will flood the entire surface. Thanks for the fill idea!
Lisss's
Mash, yes you are a hero !!! such a multicomponent cake, go crazy !!! and what a nice, even soufflé. mmm .. smart girl! can you cook !!
SchuMakher
Mil,, it is difficult to read, and so quickly to do

poiuytrewq a little glass of juice on a dish, I wiped it off with a napkin and that's it ... the cakes didn't get wet
poiuytrewq
Quote: ShuMakher

poiuytrewq a little glass of juice on a dish, I wiped it off with a napkin and that's it ... the cakes didn't get wet
OK. I will consider. Thank you.
Tatjanka_1
SchuMakher smart girl
SchuMakher
Vitalinka
Masha! Wonderful cake, I just want to take a bite. Thanks for the recipe.
SchuMakher
I will be glad if I have to go to the table!
okasia
tell me how much water to mix zhilatin?
SchuMakher
okasia I have, according to the instructions on the package, for 10 grams - 250 water, but I thought that a liter of 40 grams of gelatin is somehow too much .... I soaked 40 grams on the "eye", about 150 grams of water. It swelled up, became a lush thick mass, which melted when heated ... the main thing is not to nip it gel, then it will not solidify.
Look what's on your packaging ....
okasia
thank you very much!!!!

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